Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Avocado oil
  • 4 Zucchini - medium size (Cut in half lengthwise)
  • ¾ pound Ground chicken
  • ⅓ cup Red onion (diced)
  • ½ teaspoon Kosher salt
  • ½ teaspoon Black Pepper
  • ¾ cup Corn (fresh or frozen)
  • ¾ cup Black beans
  • ¾ cup Salsa (your heat preference)
  • 1 cup Multi-colored bell peppers (diced)
  • 2 teaspoons Jalapeños (choppefd)
  • 1 Garlic clove (grated)
  • 1 teaspoon Chili powder
  • 1 teaspoon Ground cumin
  • ¼ teaspoon Dried oregano
  • ½ cup Shredded Mexican cheese (may use Colby Jack, cheddar, or pepper jack. )
  • Garnish with chopped cilantro, tomatoes, and jalapeños.

Instruction

  • Preheat the oven to 475℉.
  • Drizzle 1 Tablespoon of oil into a 9 X 13-inch baking dish and set aside.
  • Using a spoon, scoop out the inside of the zucchini halves and place the halves into the prepared baking dish.Leave a ¼-inch thick shell on each side of the zucchini half. Discard what you scoop out.
  • Heat a large-sized skillet over medium heat. Add the remaining 1 Tablespoon of oil, chicken, onions, slat, and pepper. Cook for 7 minutes or until the chicken is cooked through.
  • Remove the skillet from the stove and add the corn, beans, salsa, bell peppers, jalapeños, garlic, chili powder, ground cumin, and oregano. Mix until fully combined.
  • Fill each zucchini boat equally with the taco filling.
  • Top each zucchini boat with shredded cheese.
  • Bake for 25 minutes.
  • Garnish with cilantro, fresh tomatoes, and jalapeños.
  • Serve with chips and salsa, fresh veggies, and sour cream.